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Kielbasa and Cabbage Skillet

This kielbasa and cabbage skillet is like a big warm hug on a chilly day. It’s pure comfort in a pan!

The star of the show is the kielbasa. I used a deliciously smoky Polish sausage, which infused the whole dish with incredible flavor. Tender green cabbage. soaks up all the delicious juices and gets this amazing silky texture.

Sausage and cabbage sauteed in an iron skillet.

It’s an easy, affordable, and delicious dinner the whole family will love!

Why You’ll Love This Kielbasa and Cabbage Skillet

Budget-Friendly: The recipe features simple, affordable ingredients like cabbage, kielbasa, and onions. It won’t break the bank.

One-Pan Wonder: You’ll cook the entire dish in a single skillet. There’s minimal cleanup and more time to enjoy your meal and company! It’s efficient cooking at its finest. 

Versatile Crowd-Pleaser: This recipe is easily customizable. Add potatoes for extra heartiness, or swap in different sausages.

Bowls of cabbage and kielbasa on top of a marble table.


  • Kielbasa Sausage: This smoky, garlicky Polish sausage comes pre-cooked for ultimate convenience. Slice it into rounds for quick browning. 
  • Small Head Green Cabbage: Though humble, cabbage absolutely shines in the skillet. It’s inexpensive, healthy, and packed with nutrients. Slice thinly for the best results. 
  • Olive Oil: Splash just a little in the pan to get the browning started. 
  • Medium Onion: Chop and saute until it’s soft and sweet. It adds loads of flavor and an aromatic foundation. 
  • Garlic: Another pungent aromatic. It enhances the flavor of the sausage and veggies. 
  • Seasonings: Use a mix of salt, pepper, and paprika. They’re simple but effective. 
  • Rice Wine Vinegar: For a splash of acidity to balance the richness and brighten all the flavors. 
  • Dijon or Brown Grainy Mustard: The tangy final touch. Stir it in at the end for a sharp, zesty kick to complement the sausage. 
Cabbage and kielbasa sauteed in onion, garlic, vinegar, paprika and dijon mustard.

How to Make Kielbasa and Cabbage Skillet

It takes minimal effort to whip up this one-pan skillet meal. 

1. Brown the sausage. Heat the olive oil in a large skillet over medium-high heat. Then, add the sliced kielbasa and cook for about 7 to 10 minutes. Stir occasionally. 

2. Saute the onion. Once the kielbasa is browned, remove it with a slotted spoon and set it aside. Then, add the onion to the skillet with the remaining fat and grease. Cook, stirring occasionally, for about 3 minutes. 

3. Cook the cabbage. Add the sliced cabbage, salt, and pepper to the skillet. Cook uncovered, stirring often, for 10 to 15 minutes. 

4. Add the aromatics. Stir in the garlic and paprika. Cook for another minute. 

5. Combine Add the browned kielbasa back into the skillet. Stir in the rice wine vinegar and mustard until well combined. Cook for another 2 minutes. 

6. Serve. Taste and adjust the seasonings if needed. Serve hot and enjoy! 

Wooden spoon scooping cabbage and sausage in skillet.

Tips for the Best Kielbasa and Cabbage Skillet

Keep these tips in mind when making your kielbasa and cabbage skillet: 

  • Quality is key. The kielbasa is the star of this show, so it needs to taste great. Use a high-quality brand whose flavor you enjoy. 
  • Thin is in. Slice the cabbage thinly so it cooks quickly and evenly. Aim for 1/4-inch slices. Slice the onions thinly, too. 
  • Forget deglazing. As the cabbage cooks, it releases moisture. That moisture will naturally deglaze the browned bits from the bottom of the plan.
  • Watch the cooking time. If you like your cabbage super tender, cook it a little longer. If you prefer it slightly crispy, cook it for less time.
Bowl of tender cabbage and sausage with paprika.


You can also adjust the recipe to suit your tastes: 

  • Make it vegan. Instead of sausage, use soy curls or textured vegetable protein (TVP). Also, check your mustard to be sure it’s vegan-friendly. (Some of it isn’t.)
  • Substitute red cabbage. It will work just as well as the green, and it has a prettier color. You can also substitute savoy or napa cabbage. 
  • Have fun with add-ins. For extra flavor, toss in fresh dill, bell peppers, or caraway seeds. Add cayenne or red pepper flakes for heat. And believe it or not, the recipe also tastes great when you add some sliced apples! 
  • No kielbasa? No problem! If you can’t find kielbasa, you can use smoked turkey sausage, bratwurst, or Andouille sausage. 
  • Make it heartier. Serve the skillet meal over cooked egg noodles, rice, or with a side of crusty bread. Either makes for a heartier meal.
  • Make it extra rich. Top the dish with a dollop of sour cream or shredded cheddar cheese. Both will give it a much richer depth of flavor. 

How to Store

This dish doesn’t freeze well, but the leftovers store well in the fridge. In fact, some people think it tastes even better on day 2. 

To Store: Let the dish cool to room temperature. Then, transfer to an air-tight container and refrigerate for up to 5 days. 

To Reheat: Heat on the stove over medium heat until warmed through. For single-serve portions, you can also use a microwave in 30-second intervals.

Kielbasa and Cabbage Skillet

Course: Main CourseCuisine: Polish, American


Prep time


Cooking time





This kielbasa and cabbage skillet is comfort food at its finest! It’s a savory, smoky delight with the most wonderful texture. Plus, it’s an easy one-pan meal.

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  • 1 tablespoon olive oil

  • 16 ounces kielbasa sausage, sliced into 1/4-inch rounds

  • 1 medium onion, chopped

  • 1 small head green cabbage (about 2 pounds), cored and thinly sliced

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 teaspoons rice wine vinegar

  • 1 tablespoon dijon or brown grainy mustard


  • Heat the olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until browned, about 7-10 minutes. Remove the kielbasa with a slotted spoon and set aside.
  • Add the onion to the same skillet with the rendered fat from the sausage. Cook, stirring occasionally, until softened, about 3 minutes.
  • Add the sliced cabbage, salt, and pepper to the skillet. Cook uncovered, stirring often, until the cabbage is tender-crisp and starts to wilt. (10-15 minutes.) The moisture released from the cabbage will help deglaze the pan.
  • Stir in the garlic and paprika and cook until fragrant, about 1 minute.
  • Add the browned kielbasa back to the skillet. Stir in the rice wine vinegar and mustard until everything is well combined. Cook for 2 more minutes to heat through.
  • Taste and adjust seasoning if needed. Serve the kielbasa and cabbage skillet immediately while hot. Enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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